Ingredients
For the Mac & Cheese Filling:
2 cups elbow macaroni
½ block Velveeta cheese, cut into chunks
1 cup pepper jack cheese, chopped
2 fresh jalapeños, diced (adjust heat by removing seeds if desired)
4 tbsp butter
6 oz (½ can) evaporated milk
½ cup cooked bacon bits
For the Meatloaf:
2 lbs 80/20 ground beef
½ lb mild Italian sausage (hot Italian sausage preferred)
1 red bell pepper, diced
1 jalapeno, diced
2 eggs
¼ cup heavy cream
1 tsp crushed red pepper flakes
1 tbsp all-purpose seasoning (Skull & Mortar rub used)
1 tsp MSG (optional)
1 cup panko breadcrumbs
¼ cup honey barbecue sauce (Skull & Mortar Life as a Beach used)
For the Glaze:
Instructions
Step 1: Make the Mac & Cheese Filling
Cook elbow macaroni until slightly undercooked, then drain and set aside.
In the same pot, melt butter over medium heat.
Add evaporated milk and let it heat up (but don’t burn the butter).
Gradually stir in Velveeta and pepper jack cheese, stirring continuously until melted.
Mix in diced jalapenos and cooked bacon bits.
Remove from heat and let the mixture cool and thicken.
Step 2: Prepare the Meatloaf Mixture
In a bowl, combine ground beef and Italian sausage (remove sausage casing first).
Add diced red bell pepper and jalapeño for color and flavor.
In a separate bowl, whisk together eggs and heavy cream
Pour into the meat mixture.
Add crushed red pepper flakes, all-purpose seasoning, MSG (if using), and panko breadcrumbs.
Pour in honey barbecue sauce and mix everything thoroughly by hand until well combined.
Step 3: Shape the Meatloaf
Line a loaf pan with parchment paper.
Press the meat mixture into the pan, leaving a deep cavity in the center for the mac and cheese.
Fill the cavity with the cooled mac and cheese mixture.
Cover the top with more of the meat mixture, sealing the edges.
Step 4: Bake/Smoke the Meatloaf
Preheat a smoker to 300°F (150°C) with a mix of cherry, hickory, and pecan wood.
Flip the meatloaf out of the loaf pan onto a parchment-lined baking sheet.
Smoke for about 2 hours, or until the internal temperature reaches 160°F (71°C).
Step 5: Glaze and Finish
Transfer the cooked meatloaf to a wire rack.
Brush a generous layer of honey barbecue sauce over the top.
Return to the smoker for another 15 minutes to set the glaze.
Step 6: Serve and Enjoy
Flavor Profile & Notes:
Sweet & Spicy: The honey BBQ sauce balances the heat from the jalapenos.
Smoky Depth: Smoking adds a rich flavor, but you can bake at 350°F (175°C) for 1 hour if needed.
Cheesy Surprise: The mac and cheese center stays creamy while the meat stays juicy.
